FIELD: production technology of food products.
SUBSTANCE: method of cans preparation is cutting, flouring in starch and frying in the oil of the pork, cutting and freezing of leek, cutting and sauting in the oil of the onion, blanching and cutting of morels, cutting and blanching of pine-apples and potato. Then the listed components are mixed without access of oxygen with noodles, ethyl alcohol, pine-apple juice, soy-bean sauce, tomato paste, acetic acid, sugar, salt, black pepper, allspice, cinnamon, cloves and nutmeg. Then the prepared mixture and bone broth are packed, canned and sterilized.
EFFECT: cans have good assimilability.
